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Candied pecan coming out of a paper cone

Candied Pecans


  • Author: Vicky & Ruth
  • Prep Time: 2 minutes
  • Cook Time: 20 minutes
  • Total Time: 22 minutes
  • Yield: 2 cups candied pecans 1x
  • Category: Snack
  • Method: Stovetop
  • Cuisine: American

Description

You’ll love these two-ingredient candied pecans. They’re crunchy, perfectly sweet and a great snack. Made without egg and on the stovetop. Vegan and Gluten-Free.


Ingredients

  • 2 cups ( 7 oz / 200 grams) raw pecans
  • 1/2 cup plus 2 tbsp (  4 3/8 oz / 130 grams) white sugar (SEE NOTES 1 & 2)
  • 2/3 cups water
  • 1/4 tsp salt (optional)

Instructions

  1. Prepare a piece of parchment paper on a baking sheet (or your counter if it’s heat resistant)
  2. Combine, the pecans, sugar, water and salt (if using)In a medium-large skillet (it’s best to use a deep skillet, to prevent the sugar from splashing, but a regular skillet will work as well). Have a wooden spoon handy as well
  3. Cook over high heat until it boils, about 1-2 minutes, and reduce heat to medium-high
  4. Continue cooking and stirring with a wooden spoon until the liquid becomes thicker and darker in color, about 4-5 minutes, and reduce the heat to medium
  5. Continue cooking until all the water evaporates and stir constantly until the sugar crystallizes and becomes sandy, about 3-5 minutes. Lower temperature to low (check out the video or the images in the blog post)
  6. Once all the pecans are coated with the sugar crystals, keep stirring until the sugar starts melting again and starts coating the pecans with a shiny sugar coating. Not all the pecan will have an even coating (SEE NOTE 3)
  7. Remove from heat and place the pecans on the prepared parchment paper.
  8. Let the candied pecans cool completely. DO NOT TOUCH THE HOT PECANS, THEY WILL BURN YOUR SKIN.  BE CAREFUL!
  9. Once the candied pecans have cooled completely, separate any that have clumped together.
  10. Store in a glass jar with a tight lid.

Notes

  1. If using brown sugar, use 1/2 cup plus 1/3 cup of packed brown sugar.  If using maple syrup, use 1/2 cup
  2. The recipe calls for 1/2 cup plus 2 tablespoons of white sugar. Use the whole amount to get the best results.
  3. Brown sugar will take longer to remelt than white sugar and maple syrup doesn’t really remelt, so the pecans will have a thicker crystallized sugar coating on them

Nutrition

  • Serving Size: 5 candied pecan halves
  • Calories: 86
  • Sugar: 6.3
  • Sodium: 0
  • Fat: 6.5
  • Saturated Fat: .6
  • Unsaturated Fat: 5.9
  • Trans Fat: 0
  • Carbohydrates: 7.2
  • Fiber: 1
  • Protein: .8
  • Cholesterol: 0
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